Spinach and Ricotta Stuffed Zucchini

Spinach, , and Ricotta Stuffed Zucchini – A Mediterranean Delight

If you’re looking for a delicious, healthy, and satisfying meal, these Spinach, Mushroom, and Ricotta Stuffed Zucchini are a perfect choice. Tender zucchini boats filled with a creamy, cheesy spinach and mushroom mixture, then baked to golden perfection, make this dish a must-try. Whether you’re following a low-carb diet, need a vegetarian meal, or simply love Mediterranean flavors, this recipe is packed with goodness.

Why You’ll Love This Stuffed Zucchini Recipe

• Healthy & Nutritious: Zucchini is low in calories and high in fiber, while spinach and mushrooms provide essential vitamins and minerals.
• Rich & Creamy: The ricotta, mozzarella, and Parmesan create a cheesy, satisfying filling.
• Easy to Prepare: Simple ingredients and straightforward steps make this dish perfect for any cook.
• Versatile: Serve it as a main dish, side dish, or even an appetizer.

Ingredients for Spinach, Mushroom, and Ricotta Stuffed Zucchini

• 2 medium zucchinis – The perfect vessel for holding the delicious filling.
• 1 cup fresh spinach, chopped – Adds color, nutrients, and a mild earthy flavor.
• 1 cup mushrooms, diced – A savory addition that complements the creamy cheese.
• 1 cup ricotta cheese – Creates a creamy and smooth filling.
• ½ cup shredded mozzarella – Melts beautifully for a cheesy, gooey texture.
• ¼ cup grated Parmesan – Adds a nutty, salty kick to the filling.
• 2 cloves garlic, minced – Enhances the flavor with a hint of warmth.
• 1 tbsp olive oil – Used for sautéing the mushrooms and spinach.
• Salt & pepper, to taste – Brings out the natural flavors of the ingredients.
• ½ tsp dried oregano (optional) – Adds a touch of Mediterranean flair.
• ¼ tsp red pepper flakes (optional) – For a subtle kick of heat.

How to Make Spinach, Mushroom, and Ricotta Stuffed Zucchini

Step 1: Prepare the Zucchini Boats

1. Preheat your oven to 375°F (190°C).
2. Wash the zucchinis and cut them in half lengthwise.
3. Use a spoon to scoop out the center of each zucchini half, creating a boat shape. Set the scooped flesh aside to use in the filling.
4. Lightly brush the zucchini halves with olive oil and place them on a baking sheet.

Step 2: Prepare the Filling

1. Heat 1 tbsp of olive oil in a pan over medium heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Stir in the chopped mushrooms and the reserved zucchini flesh, cooking for about 5 minutes until soft and slightly browned.
4. Add the chopped spinach and cook for another 1–2 minutes until wilted. Remove from heat.
5. In a mixing bowl, combine the ricotta cheese, mozzarella, Parmesan, oregano, red pepper flakes (if using), salt, and pepper. Stir until well mixed.
6. Add the cooked mushroom-spinach mixture to the cheese mixture and stir until fully incorporated.

Step 3: Stuff the Zucchini & Bake

1. Spoon the filling evenly into each zucchini boat, pressing it down gently.
2. Sprinkle extra shredded mozzarella on top for a golden, cheesy crust.
3. Bake in the preheated oven for 20–25 minutes or until the zucchini is tender and the cheese is melted and bubbly.

Step 4: Serve & Enjoy

1. Let the stuffed zucchinis cool for a few minutes before serving.
2. Garnish with fresh basil or parsley for an extra pop of flavor.
3. Serve warm as a main dish with a side salad or as a side dish for grilled chicken or fish.

Tips for Perfect Stuffed Zucchini

• Use Fresh Ingredients: Fresh spinach, mushrooms, and garlic make a big difference in flavor.
• Customize the Filling: Add chopped sun-dried tomatoes, cooked quinoa, or even crumbled feta for a different twist.
• For Extra Crispiness: Broil the stuffed zucchinis for the last 2–3 minutes to get a crispy golden top.
• Make it Vegan: Swap the ricotta for mashed tofu and use dairy-free cheese alternatives.

How to Store & Reheat

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in the oven at 350°F (175°C) for about 10 minutes, or microwave for 1–2 minutes.
• Freeze: Wrap stuffed zucchinis individually and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Final Thoughts

These Spinach, Mushroom, and Ricotta Stuffed Zucchini are a simple yet flavorful dish that brings the best of Mediterranean cuisine to your table. Whether you’re making them for a family dinner, meal prep, or a special occasion, they’re guaranteed to be a hit. Try this easy recipe today and enjoy a healthy, cheesy, and delicious zucchini dish!